NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 scoop vanilla protein powder

0.5 medium banana

0.25 tsp ground cinnamon

0.25 tsp sea salt

1 tsp ghee

1 tsp maple syrup

0.25 tsp vanilla extract

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the egg whites, vanilla protein powder, ground cinnamon, sea salt, and vanilla extract to the blender.

• 3

  Blend on high for 30 seconds until the batter is smooth and slightly frothy.

• 4

  Slice the half banana into 1/4-inch thick rounds.

• 5

  Heat the ghee and maple syrup in a large non-stick skillet over medium heat until the mixture begins to bubble.

• 6

  Place the banana slices in the skillet and cook for 2 minutes per side until deeply golden and caramelized, then remove and set aside.

• 7

  Wipe the skillet if necessary, then pour the pancake batter into the pan to form three medium-sized pancakes.

• 8

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until cooked through.

• 9

  Plate the pancakes and top with the warm caramelized banana slices immediately.